Wash dried porcini mushrooms under warm running water, place them into a pot, add halved onion and cold water. Bring to a boil and cook on low heat for 2 ½ hours. Add salt 30 minutes before the broth is done. Strain the broth, take the mushrooms out and chop them.
Cut the beetroot into stripes, sprinkle with white vinegar and place into a little pot. Pour some broth so it barely covers the beetroots and cook for 30-40 minutes on very low heat.
Shred your carrot and cut the onion into small cubes. Take a deep pot, add 1 tablespoon of oil and place carrots and onions on the bottom. Fry until the vegetables develop a nice light golden color. Add shredded cabbage, some more oil, 2-4 tablespoons of mushroom broth and let it stew on low heat for 30 minutes. Then add cooked beetroot, all of mushroom broth, salt, cut mushrooms, tomato puree, bay leaves, whole allspice and cook for 10 minutes.
Meanwhile, finely mince garlic and mix thoroughly with salt and add this paste to a finished borscht.
You will need:
For broth:
- Water – 9 cups
- Dried porcini mushrooms – 2 oz
- 1 yellow onion
- Salt – 1 ½ teaspoon
For borscht:
- Beetroot – 10 oz
- Fresh green cabbage – 10 oz
- 1 medium carrot
- 1 yellow onion
- Tomato puree – 1 tablespoon
- Oil – 3 tablespoons
- Garlic – 3-4 cloves
- White vinegar – ½ teaspoon
- 2 bay leaves
- 5-6 whole allspice
- Salt – to taste
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